Tri Colored Pepper Salad W/ Vinaigrette Dressing

School Chef's Note:

We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Serves: 8

Yield: 0.25 cup

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 quarts water
• 1 tablespoon salt
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Bring salted water to a boil.
2. Removed seeds and ribs from the pepper.
3. Cut peppers into stips about 1/2 inch thick.
4. Place peppers in boiling water and blanch for 4 minutes.
5. Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
6. Prepare dressing:.
7. In a processor blend mustard, seasonings and sugar.
8. Start blending on slow speed.
9. Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
10. Adjust seasonings if more salt or pper is needed to suit your taste.
11. Set aside.
12. Layer peppers on a platter alternating the colors.
13. Pour dressing over peppers.
14. Top with fresh herbs.

Reviews

[ladyfingers]

What a nice way to use up all those peppers in the crisper, although I omitted many direction steps. Is it really necessary to blanch the vegetables? I basically omitted steps 1-5, other than cube the peppers. Steps 6-9 aren't necessary either if a hand immersion blender is used. Just throw everything together and blend. The dressing color is a little poopy looking (see photo #1), but the combination tastes great. Salads like this are my favorite kind of snack food--nice to make ahead and eat whenever. Thanks, School Chef.

[Tea Jenny]

Hi there, what a very nice side dish this is, the dressing is lovely. We buy our peppers in packs like that too. We will be having this with pork chops and a green salad for dinner tonight and I am soo looking forward to it, that's if there is any left by that time I keep popping into the fridge and nibbling it, first dipping in the dressing. Thank's for posting. Made for PAC Spring 2010